Description
A delightful dessert that combines the rich flavors of cream cheese and white chocolate with the tartness of fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press this mixture firmly into the base of the prepared pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Gradually mix in the vanilla extract and eggs, adding one egg at a time.
- Add the sour cream and heavy cream, mixing until everything is well combined.
- Gently fold in the melted white chocolate and fresh raspberries until fully incorporated.
- Pour the cheesecake batter over the cookie crust in the springform pan.
- Bake for 55-60 minutes or until the center is set. It should jiggle gently but not be liquid.
- Allow the cheesecake to cool and then spread raspberry jam on top. Refrigerate for at least 4 hours before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cheesecake, raspberry, dessert, party, celebration, pink velvet